29/08/2015

WARM BROAD BEAN SALAD WITH BROCCOLI AND SPINACH


You can't go wrong with broad beans, can you?


WARM BROAD BEAN SALAD WITH BROCCOLI AND SPINACH
(for 2)

200g (ca. 3,5 dl) podded broad beans (ca. 800g unpodded)
2 tbsp olive oil
2 garlic cloves
1 small broccoli or 1/2 of a bigger one
100g spinach (ca. four handfuls)
1/4 tsp salt
black pepper

Dressing:
1 tbsp whole grain mustard
2 tsp red wine vinegar
2 tsp sugar
1/2 tsp salt
black pepper
2 tbsp olive oil
1 small red onion

  1. Start with making the dressing: Mix mustard with vinegar, sugar, salt and pepper and then add olive oil. Thinly slice the red onion and add to the sauce and set aside.
  2. Boil the podded broad beans for 2 minutes, then drain and plunge into cold water. Remove bean skins.
  3. Heat the olive oil and add thinly sliced garlic cloves and sauté for 2 minutes over medium heat. 
  4. Cut broccoli into florets and add to the pan. Keep frying for couple more minutes.
  5. Toss in the skinned broad beans and after a minute also spinach leaves. Don't let spinach wilt, just quickly warm them up. Season with salt and pepper.
  6. Serve immediately with red onion & mustard dressing.


3 comments :

  1. I was just thinking in the store what I could make with broad beans. This looks gorgeous!

    ReplyDelete